Ingredients
- 500g Goat or Lamb Meat, cut into cubes
- 900g Chopped leaf spinach, frozen or fresh
- 300ml Milk
- 100ml oil
- 1 medium Onion, finely sliced
- 2 tbsp Garlic paste
- 1 1/2 tsp Salt
- 1 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 2 tsp Dried coriander powder
- 2 tsp Dried Methi (fenugreek leaves)
- 1 inch piece of cinnamon
- water
Method
- Heat the oil and fry the sliced onion until golden brown.
- Add the garlic paste, salt, chilli powder, turmeric, coriander powder, methi, cinnamon and 1/2 a cup water, and fry until the oil separates from the garlic and spices.
- Add the meat and fry for about 10 minutes. Add 700ml water and leave to cook, covered, on a medium heat for about 30 mins. If cooking in a pressure cooker, add 280ml(1/2 pint) of water and cook for 15 mins. Make sure the meat isn’t fully cooked, as it will cook some more when the spinach is added.
- Add the spinach and the milk, and fry on a high heat until the liquid had dried up. You may need to add a bit more oil at this point.
- Serve with boiled basmati rice or roti.